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High-Protein Creamy Taco Soup

High-protein creamy taco soup with a velvety cottage-cheese blend and hearty beans. Simmered with Rotel and shredded chicken, then finished with Greek yogurt for a thick, spoonable Tex-Mex broth.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Lean ground turkey or chicken
  • 1 lb lean ground turkey or chicken
Shredded cooked chicken breast
  • 2 cup cooked chicken breast, shredded
White beans (cannellini)
  • 1 can (15 oz) white beans (cannellini), drained
Black beans
  • 1 can (15 oz) black beans, drained
Rotel tomatoes
  • 1 can (10 oz) Rotel tomatoes
Diced tomatoes
  • 1 can (14 oz) diced tomatoes
Chicken broth
  • 4 cup chicken broth
Cottage cheese
  • 1 cup cottage cheese (blended smooth)
Plain Greek yogurt
  • 0.5 cup plain Greek yogurt
Taco seasoning
  • 2 tbsp taco seasoning
Cumin
  • 1 tsp cumin
Chili powder
  • 0.5 tsp chili powder
Shredded cheddar
  • 0.5 cup shredded cheddar
Avocado
  • 1 avocado
Jalapeños
  • 2 tbsp jalapeños
Cilantro
  • 0.25 cup cilantro

Equipment

  • 1 Dutch oven

Method
 

Brown and build the soup
  1. Brown the ground turkey in a large pot over medium-high heat, then drain the excess fat.
  2. Add the shredded chicken, both beans, Rotel tomatoes, diced tomatoes, chicken broth, taco seasoning, cumin, and chili powder; bring the mixture to a boil.
  3. Simmer the soup for 15-18 minutes, keeping it at a steady simmer.
Make it creamy
  1. Blend the cottage cheese until completely smooth, then stir it into the soup along with the Greek yogurt.
  2. Simmer on low for 5 minutes, and do not boil after adding the dairy.
Finish and serve
  1. Season with salt and pepper to taste.
  2. Serve topped with shredded cheddar, avocado, jalapeños, and cilantro.

Notes

Pro tip: drain the cooked turkey well so the soup stays creamy instead of greasy. Store leftovers in an airtight container in the fridge for up to 4 days; freeze up to 2 months (texture may thicken on thawing). For a dairy-light swap, use lactose-free cottage cheese and lactose-free Greek yogurt so you still get the same creamy swirl.